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A cake of caramelized onions like few.
Onion 1 kilo
Cream cheese 2 tbsp
Cheese roquefort 50 grs
Grate cheese 50 grs
Flour 0000 150 grs
Wholemeal flour 150 grs
Water 50 cc
White wine 50 cc
For filling onions, caramelize them in Julienne in butter and oil, over low heat.
When the onion caramelizes incorporate the chopped leek and salt.
Besides, beat the eggs with the cream and cheeses.
For the cake dough, mix the flours in a bowl and salt. Add up the water, wine and drink slowly until joining.
Rest and stretch. Line an oiled cake mold (base and edges).
For the assembly, mix the ligue with the sautéed and overturn over the dough. Bring to the oven medium for about 45 minutes.
Source: Argentinean Chefs
Publication Date: 12/02/2019
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